2-hydroxybenzaldehyde
o-hydroxybenzaldehyde
Identification
| Name | 2-hydroxybenzaldehyde |
| IUPAC | 2-hydroxybenzaldehyde |
| CAS Number | 90-02-8 |
| EINECS | 201-961-0 |
| FDA UNII | 17K64GZH20 |
| Molecular Formula | C7 H6 O2 |
| Molecular Weight | 122.12322000 |
| MDL Number | MFCD00003317 |
| Nikkaji Number | J10.607K |
| Beilstein | 0471388 |
| CoE Number | 605 |
| XlogP3 | 1.80 (est) |
Regulatory
| JECFA Food Flavoring | 897 salicylaldehyde |
| DG SANTE Food Flavourings | 05.055 salicylaldehyde |
| FEMA Number | 3004 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 90-02-8 ; SALICYLALDEHYDE |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | colorless to pale yellow clear oily liquid (est) |
| Assay | 98.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 1.16300 to 1.16800 @ 20.00 °C. |
| Pounds per Gallon - (est). | 9.689 to 9.730 |
| Refractive Index | 1.57100 to 1.57400 @ 20.00 °C. |
| Melting Point | 1.00 to 2.00 °C. @ 760.00 mm Hg |
| Boiling Point | 196.00 to 197.00 °C. @ 760.00 mm Hg, 96.00 to 97.00 °C. @ 30.00 mm Hg |
| Acid Value | 10.00 max. KOH/g |
| Vapor Pressure | 0.329000 mmHg @ 25.00 °C. (est) |
| Vapor Density | 4.2 ( Air = 1 ) |
| Flash Point | 170.00 °F. TCC ( 76.67 °C. ) |
| logP (o/w) | 1.810 |
| Soluble in | alcohol |
| Insoluble in | water |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Description |
at 10.00 % in dipropylene glycol. Medicinal, spicy cinnamon-wintergreen like cooling note
|
| Taste Description | at 20.00 ppm. |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Human Experience | 2 % solution: no irritation or sensitization. |
| Oral/Parenteral Toxicity | oral-rat LD50 520 mg/kg |
| Dermal Toxicity | skin-rabbit LD50 3000 mg/kg |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for 2-hydroxybenzaldehyde usage levels up to | 1.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 84.00 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 16.00 (μg/capita/day) |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | 11.00000 |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | - |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
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